Comments for Newsbite

Comment on Oh, to be in Scotland by newsbite

newsbite — Wed, 16 Sep 2009 17:20:19 +0000

According to Google, it looks like there are a fair number of spurtle-makers in Nova Scotia (makes sense!). I also just noticed that last year’s event had a Canadian competitor whose dish was “porridge brulee with cranberries and Maple syrup.” I think my own shopping trip for a kitchen torch is in order!

Comment on Oh, to be in Scotland by Lynn

Lynn — Wed, 16 Sep 2009 16:29:35 +0000

I’m also a fan of this much-maligned breakfast dish, so thanks for giving it some profile. I’m shocked, however, to learn that the elongated wooden spoon I’ve been calling a spurtle is not, in fact, a spurtle! A shopping trip is in order.

Comment on Go go gadget latte! by sandrar

sandrar — Thu, 10 Sep 2009 22:30:43 +0000

Hi! I was surfing and found your blog post… nice! I love your blog. Cheers! Sandra. R.

Comment on Taking it to the leader: an interview with Garth Whyte by Sham Ahmed

Sham Ahmed — Sat, 25 Jul 2009 04:07:26 +0000

Garth,

As a fellow CFIBer (past DM under M. Kirwin/Mark Collins), well wishes on your appointment. I know your passion for independent business will help the CRFA reach new heights.

Since I left CFIB, I have ventured out on my own to become a restaurantuer and I look forward to working with the CRFA. I have found that getting funding for our business is exteremly challenging. There is a prominent government backed programs that guarantees up to 90% of funds loaned by financial institutions to new ventures. They have outrightly refused to work with me because of our industry. I also got the same answer from the BDC. Most other banks will only entertain your idea if you are an established franchise.

Where does financing rank on your policy agenda?

Sham

Comment on Four-star restaurant issues 129 rules by Tony Bruinink

Tony Bruinink — Wed, 17 Jun 2009 18:51:39 +0000

What I find “unpleasent” is when a very young person server greats you with “How are you “guys” doing”.It is not a greeting reserved for customers who are “pushing” 70 years of age.

Comment on You can’t spell “flair” without “air” by newsbite

newsbite — Tue, 09 Jun 2009 13:37:13 +0000

Thanks for the update, Gavin! I’ve edited the post to include both live links.

Cheers,

– J

Comment on You can’t spell “flair” without “air” by Gavin MacMillan

Gavin MacMillan — Tue, 09 Jun 2009 10:14:57 +0000

both

http://www.bartenderone.com/competitions, and
http://www.bartenderone.com/vegasthrowdown are up and running

sorry for the delay… we’re working on our code tossing.

Comment on Four-star restaurant issues 129 rules by newsbite

newsbite — Wed, 27 May 2009 17:22:11 +0000

Shay … I noticed that one, too! I don’t think I’ve ever actually adjusted poorly hung artwork in a restaurant but I have been sorely tempted to do so!

– Jeni

Comment on Four-star restaurant issues 129 rules by Shay

Shay — Sun, 24 May 2009 19:50:38 +0000

I agree with most of the items on this list though the one that made me actually laugh out loud was the one about pictures not being hung level. I wouldn’t say that’s ever ruined a good meal for me but I have been known to get up and go “fix” it before leaving.

Comment on “Oh, honey … you picked the wrong inbox.” by Jill

Jill — Fri, 03 Apr 2009 17:22:16 +0000

I found some great information from the Competition Bureau about telephone fraud — how to spot it and what to do about it:

http://www.cb-bc.gc.ca/eic/site/cb-bc.nsf/eng/01258.html

Good to know there’s a place to report these scam artists. Unfortunately they seem to keep springing up.

Comment on “Oh, honey … you picked the wrong inbox.” by newsbite

newsbite — Fri, 03 Apr 2009 15:28:09 +0000

Kim … I’m so sorry you had to go through that experience! Your suggestion to work with your bank is a good one — they know you and your business will do what they can to help protect you from this kind of fraud. Thanks for sharing your story!

– J

Comment on “Oh, honey … you picked the wrong inbox.” by Kim Masin

Kim Masin — Fri, 03 Apr 2009 15:20:33 +0000

We received the same email however now I am educated about email scams. Unfortunately, about 3 years ago we were sent something similar but even more devious. They pushed and pushed for details. I designed menus, they sent me a mail order cheque, I cashed it and then they cancelled and wanted a refund. There was an elaborate story created so that I would sympathize with them… Yes, the naive and trusting me sent it. My restaurant was duped out of over $3,000 dollars. So, needless to say there’s nothing you can do to find them but to tell everyone you know never to refund ANYTHING until it is cleared through your bank. Check with your bank what their time length is for certain countries bfore funds are cleared. VERY IMPORTANT. I researched the company and it was set up to look extremely legitimate. I even spoke to them on the phone! God when I think about it my blood boils. Glad to hear businesses are now hearing about all of these scams and don’t buy into them!

Comment on I can’t believe I walked the whole thing by sd

sd — Fri, 13 Mar 2009 00:29:36 +0000

Thanks for the plug!….yeah believe it or not I made it a goal to actually walk the entire floor and visit as many exhibitors as I could. Took me about 3 hours in total, quite the feat and photographically exhausting. Fun though…for the most part…I find that a lot of people need lessons in marketing and public speaking.

Comment on He’s eating seafood stew … how about you? by Shan

Shan — Tue, 20 Jan 2009 16:08:02 +0000

I’m going to be brown bagging it with leftovers (only I’m carrying it in a plastic bag LOL)

Comment on American chefs pick top menu trends for 2009 by SC

SC — Mon, 22 Dec 2008 20:12:51 +0000

I always enjoy these year-in-review/year-ahead lists. Did you see the list published by Time Magazine? They call it Top Food Trends for 2008, but most of them will have staying power in 2009.

Happy holidays!